Mitake, Roasted White Sesame Paste, 120g
Smooth roasted sesame paste in a squeeze pouch. The base of every good goma-dare.
Mitake Roasted White Sesame Paste, neri goma, is roasted white sesame ground to a smooth, pourable paste. It saves the grinding when you need a sesame sauce or dressing in a hurry. 120g spouted squeeze pouch with a screw cap.
Why Chefs Choose This
- No grinding: the smooth paste replaces time at the suribachi for sauces and dressings.
- Squeeze pouch: the spout and cap make it easy to portion and to use to the last drop.
- Roasted depth: more toasty and aromatic than many raw-seed tahini styles.
- Sweet and savoury: as much at home in desserts as in sauces.
How to Use
- Goma-dare: whisk with soy, rice vinegar, sugar and dashi for shabu-shabu or cold noodles.
- Goma-ae: loosen with soy and a little sugar to dress blanched greens.
- Ramen and noodles: stir into broth for a rich, sesame-led tantanmen-style bowl.
- Desserts and baking: swirl into ice cream bases, brownies or a sesame custard.
Neri goma (練り胡麻) means kneaded or worked sesame: roasted sesame ground until its natural oil turns it into a smooth paste. The Japanese label reads umami neri goma, shiro (旨みねりごま 白), meaning white sesame paste. It is the foundation of goma-dare, the creamy sesame dipping sauce served with shabu-shabu and cold noodles, and of many sesame dressings. Sesame paste also has a place in shojin ryori, Buddhist temple cooking, where ground sesame and kudzu starch are set into goma-dofu, a silky sesame 'tofu'.
What does Japanese sesame paste taste like?
Rich, nutty and toasty, with a rounded sweetness and a smooth, creamy texture. Because the seeds are roasted before grinding, the flavour is fuller and more aromatic than a raw-seed tahini, closer to the smell of freshly toasted sesame. On its own it is intense, so it is usually loosened with soy, vinegar, dashi or water. It carries other flavours well, which is why it works as the base for sauces rather than as a finished condiment.
Product Details
| Type | Neri goma 練り胡麻 (roasted white sesame paste) |
| Brand | Mitake |
| Origin | Japan |
| Net Weight and Format | 120g spouted squeeze pouch with screw cap |
| Best Used As | A base for goma-dare, dressings, noodle broths and desserts |
What is the difference between neri goma and tahini?
Both are sesame ground to a paste. Japanese neri goma is made from roasted sesame, which gives it a deeper, toastier flavour and a darker colour. Many tahini styles use raw or lightly roasted hulled seeds, so they taste milder and slightly more bitter. You can swap one for the other in most recipes, but neri goma gives a more pronounced sesame aroma, which is what you want in goma-dare and sesame dressings.
How do I make a quick goma-dare?
Squeeze about two tablespoons of paste into a bowl. Whisk in a tablespoon each of soy sauce and rice vinegar, a teaspoon of sugar, and enough dashi or water to reach a pouring consistency. Taste and adjust: more vinegar for brightness, more sugar for roundness. Serve with shabu-shabu, cold noodles or steamed vegetables, or thin it further as a salad dressing.
How should I store it after opening?
Close the cap firmly and refrigerate after opening. The sesame oil may separate a little over time, which is natural; knead the pouch or stir before use to bring it back together. Wipe the spout before closing so it seals cleanly. Use within the period stated on the pack.
SKU : H1344